• Christine Tizzard

Your Freezer is Your Best Friend

I join the crew on The Social CTV to talk about how to use your freezer to keep things fresh and lasting longer.

In case you missed my segment, you can watch it here:

Mobile-Friendly Link here:



Lemon, Seed & Spice Loaf


  • 1 cup (250 millilitres) milk of choice

  • 3/4 cup (185 millilitres) honey, warmed slightly if too thick

  • 1/2 cup (125 millilitres) unsweetened applesauce

  • 1/3 cup (80 millilitres) melted coconut oil + extra for greasing pan

  • 2 teaspoons (10 millilitres) pure vanilla extract

  • 1 lemon, zested and juiced

  • 1 tablespoon (15 millilitres) ground flax seeds

  • 1 tablespoon (15 millilitres) ground pumpkin seeds

  • 2 tablespoons (30 millilitres) chia seeds

  • 2 tablespoons (30 millilitres) hemp seeds

  • 2 tablespoons (30 millilitres) sesame seeds

  • 1-3/4 cups (435 millilitres) spelt or all-purpose flour

  • 1 tesapoon (5 millilitres) baking powder 1 tsp (5 mL) baking soda

  • 3/4 teaspoon (4 millilitres) ground anise or cardamom

  • Pinch of salt


  1. Preheat oven to 350°F (175°C) and grease pan with coconut oil.

  2. In a large bowl, stir together wet ingredients with lemon zest and seeds. Set aside for a few minutes to thicken.

  3. In a medium-sized bowl, whisk remaining dry ingredients together.

  4. Stir dry into wet ingredients until just combined. The batter will be on the runny side but don’t worry.

  5. Pour into greased pan and bake 30–40 minutes or until cake tester comes out clean.

Put it in a Pesto


  • 2 cloves garlic, chopped

  • 1/4 cup–1/2 cup nuts and/or seeds

  • 1/2 cup grated Parmesan, pecorino Romano, or nutritional yeast (optional)

  • 2 packed cups of chopped mixed herbs and/or greens

  • 1/2 cup–2/3 cup extra virgin olive oil

  • Salt and pepper, to taste

  • A squeeze of lemon juice, to taste (optional)


  1. In a blender, food processor or a mortar and pestle, purée garlic with cheese and nuts. Add in herbs and/or greens and continue to process, blend or mash to desired consistency.

  2. Drizzle in the olive oil while processing to incorporate.

  3. Add the salt and pepper, taste and adjust seasoning if needed. 

Stone Soup


  • 1 large freezer bag full of frozen vegetable scraps, about 900 grams scraps

  • 2-3 liters cold water or enough to completely cover vegetables

  • 3 bay leaves

  • 10 crushed peppercorns

  • 6 cloves garlic

  • 10-12 parsley stems

Optional Add-Ins:

  • Thyme sprigs

  • Slices of fresh ginger

  • 1 tablespoon fresh or 1 teaspoon dried oregano or basil

  • 2-3 lemongrass ends

  • 2-3 lime leaves



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